Yemenite and Rhodes Haroset
From The World of Jewish Cooking, by Gil Marks:
Yemenite- 15 dried figs, chopped
- 2 to 3 tablespoons sesame seeds, lightly toasted
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Dash of ground coriander or cardamom
- 1 small chili or pinch of cayenne
- Dry red wine
Finely chop the figs, dates, sesame seeds, cinnamon, ginger, coriander or cardamom, and chili or cayenne. Stir in enough wine to make a paste. Storein the refrigerator. Serve at room temperature.
Rhodes- 1/2 cup pitted dates, finely chopped
- 1/2 cup raisins
- 1 orange, peeled, seeded, and chopped
- 1/4 cup honey
- 1/2 cup almonds, finely chopped
- cinnamon
- about 1/4 cup sweet red wine
Cook dates, raisins, orange, and honey, stirring, until thick (about 20 minutes). Remove from heat and add remaining ingredients.